Step 1

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, 1 to 2 minutes total. Transfer to a bowl and set aside.

Step 2

Heat oven to 375ºF.

Step 3

Spray a 9-by-5-by-2-inch nonstick loaf pan with vegetable spray, line with parchment paper to form a sling, and set aside.

Step 4

Place the flour and baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.

Step 5

Whisk together the eggs, olive oil, milk, honey, and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake until the internal temperature is 210ºF, or a toothpick inserted into the middle comes out clean, 75 to 80 minutes.

Step 6

Remove the loaf from the pan and allow to cool on a wire rack before serving.